Chowder has been a New England staple for many years. Originating in the early 1800’s many restaurants served Clam Chowda as an option for Catholics who refrained from meat on Fridays. Now, it’s served most days at many restaurants all over Maine. Traditionally made with cream, potatoes and clams it’s been a classic meal for generations. Other areas have adapted chowder to suit their needs adding a clear broth or even tomatoes (aka Manhattan Clam Chowder…boooo!) Adding tomatoes to clam chowder became so contentious that in 1939, a bill was introduced to the Maine legislature banning tomatoes from being added to chowder. Amelia’s Chowda Shack follows the Maine tradition of Clam Chowder. These mixes make it SO easy. All that’s necessary to make that homemade chowda you’ve been craving is a little half and half, some water and the add-in of your choice. These chowda’s are so easy to prepare that your family will think you slaved over the stove for days!